Cake Filled with Cream and Pudding. A super delicious cake perfect to serve as a dessert at the end of a meal. Simple and quick to prepare.
If you’re looking for a soft cocoa cake, creamy and delicious, this is the perfect recipe.
The cake filled with cream and pudding is a perfect cake for any special occasion. As I mentioned, it is simple to prepare, so it is also suitable for those who are not expert pastry chefs.
I highly recommend trying it, it will win you over at the first taste.
But let’s see right away how to prepare the cake filled with cream and pudding.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 327.68 (Kcal)
- Carbohydrates 37.92 (g) of which sugars 17.48 (g)
- Proteins 6.05 (g)
- Fat 19.97 (g) of which saturated 4.84 (g)of which unsaturated 8.00 (g)
- Fibers 3.40 (g)
- Sodium 36.13 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 0.9 cup sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- 0.5 cup sunflower oil
- 0.5 cup water
- 3 tbsp unsweetened cocoa powder
- 5.3 oz mascarpone
- 5.3 oz whipping cream
- 3 tbsp chocolate pudding
- 2 tbsp unsweetened cocoa powder
- to taste chocolate pudding
Tools
- 1 Bowl
- 1 Mixer
- 1 Knife
- 1 Pan
- 1 Piping bag
How to prepare the cake filled with cream and pudding
In a bowl, place the eggs and sugar. Mix with the electric mixer until you obtain a fluffy and frothy mixture.
Add the flour and baking powder. Mix with the electric mixer.
Add the water and the oil. Mix with the electric mixer.
Add the cocoa and mix everything well.
Pour the mixture into a previously greased and floured 11-inch pan. Bake in a preheated static oven at 356°F. Let it cook for about 35/40 minutes.
For the filling, whip the cream with the mascarpone in a bowl. Take about 2 tablespoons of the mixture and place it in a pastry bag.
To the cream with mascarpone, add the chocolate pudding (or cream or Nutella), and the cocoa. Mix everything well.
Remove the cake from the oven, let it cool well then divide it in half. Moisten the base with milk or another soaking liquid of your choice.
Spread a layer of chocolate pudding or Nutella on the base and level. Take the piping bag and make many tufts along the entire circumference of the cake. Then spread the filling in the center and level. Cover with the second cake layer.
Dust with powdered sugar. Store in the refrigerator until ready to serve.
Storage
The cake keeps in the refrigerator, under a glass dome, for 3 days.
FAQ (Questions and Answers)
Can I substitute the seed oil?
You can use melted butter in the same quantity.
Can I substitute the pudding?
You can use Nutella or custard cream.
How can I moisten the cake?
You can use sweetened coffee, syrup of water and sugar, or liquor of your choice (for example rum or alchermes for an adult version).
